Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion and garlic stirring often, until softened, about 3 minutes. Stir in tomato, chiles, cumin salt and pepper,stirring occasionally, until the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.
Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro. Serve with the sauce. This can be served as an appetizer pr meal when served with rice and some good crusty bread.

Wednesday, July 18, 2012

Yes Folks, I have returned to the blogging world. While this may be short lived my intentions to deliver delicious recipes are always in mind. This simple chicken recipe gives you the opportunity for a round 2 option later in the week. I think we all don't mind taking a break form the, "What's for dinner?" dilemma every evening. So here you go...2 meals with ease. Each meal serves 4.

Whisk all ingredients in a large mixing bowl and add chicken. Cover and marinate in the fridge for at least 1 hour. Preheat oven to 350 degrees when ready to cook. Remove chicken from bowl and throw away remaining marinade. Bake in a 13x9 for 30 minutes. Drain excess fluids and cook for an additional 15 minutes or until chicken is no longer pink and juices run clear. This can also be cooked on the grill but comes out much more tender form the oven. Serve with your favorite sides. Rice pilaf or roasted potato with veggies work great.